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The Cookstr Weekly: Ten Dinners Under $10

September 19, 2013
September 19, 2013

I allocate an outsized portion of my income to splurging on choice ingredients and trying meals at new restaurants. Food, to me, is entertainment, healthcare, and luxury as well as sustenance. But in order to prioritize getting the very best ribeye steaks or shelling out for real vanilla beans, I also have to come up with weeknight meals that are fulfilling and nutritious without breaking the bank. There are, of course, the old standbys. Rice and beans, vegetarian chili, and my mother’s favorite student-budget special: a baked potato with A1 sauce when you’re craving steak.

These recipes go much further, creating inventive concoctions for under $10 per serving (in many cases, under $5). They include a variety of proteins, some ingredients that you’ll likely have on hand in your pantry, and spices and herbs that you can reuse from one recipe to the next.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

  by Sharon Kramis and Julie Kramis Hearne 

In my home, “hash” is sort of a fond euphemism for “breakfast dish made of leftovers with perhaps some non-leftover ingredients thrown in; for example, but not necessarily including, potatoes”. Actually, that’s pretty much the legitimate definition too. This recipe jazzes it up with tricolor potatoes and a little chopped apple for sweetness. You’ll want to use thick-cut smoked salmon here, rather than the thinly sliced variety. A topping of sour cream and chopped green onions works well for nearly all hash recipes, and this one is certainly no exception.

 

More Recipes Under $10 from Cookstr
Pasta e Fagioli by Bonnie Tandy Leblang
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Chicken Mole by Nisa Burns
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Sunnyside Up Eggs in Tomato Sauce with Greek Fried Potato Skins
by Diane Kochilas 
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Thai Barbecue Chicken Thighs with Peanut Sauce by Fred Thompson 
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Roast Fish Fillets with Roast Potatoes by Hugh Fearnley Whittingstall

  by David Burke and Judith Choate

 

“This is my classic macaroni and cheese with just a bit of a bite from the horseradish to offset the richness. It is, as it has always been, easy to put together. My mom used to do it early in the morning and then throw the casserole in the oven just as we began asking ‘When’s dinner?’ I can still remember the browning cheesy smell that would fill the house.” 

David Burke

 

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